Foodie Friday: Spinach & Oat Flour Falafels recipe (Gluten-Free/Vegan)

Falafels are something that I've regularly eaten for a long time and they're often a staple for many people who are vegetarian and vegan, but they're so tasty that everyone can enjoy them! 

However, I've been pretty lazy in the past and used to always buy them ready-made from the supermarket. That was until I moved to a more multi-cultural city, and my palate was opened up to the wonderful flavours from the local Lebanese and Middle Eastern restaurants, where falafels are made fresh on the day and taste a million times better. Since then, I've experimented with a couple of different recipes, adding in other ingredients when I've fancied a change. 

The classic Falafel recipe is very simple and delicious, but try this one below the next time you want to make some. The addition of Spinach gives them an extra nutritional boost, and using Oat Flour instead of Chickpea Flour can give them a slightly thicker texture.

Falafels are naturally high in fibre, high in protein and low in fat, but will easily absorb oil during the frying process which bumps up the fat content. To keep them lower in fat, fry them in a pan instead of a deep fryer - they won't be as crunchy on the outside, but they'll still taste good!

Ingredients:

(makes around 15-20 Falafels depending on how big you want them)

• 400g Dry Chickpeas (NOT canned - drained and soaked the night before making)
• 1 small Onion - finely chopped
• 2 Garlic Cloves - crushed or finely chopped
• 1 handful of fresh Spinach
• 3 tbsp Oat Flour*
• 1 tsp Ground Cumin
• 1 tsp Ground Coriander
• Pinch of Salt & Black Pepper
• Coconut Oil - for frying
• Tahini - to serve

Method:

1. Combine all of the ingredients in a food processor and pulse for a few minutes until you have a coarse like texture that is becoming easy to mould together (see photo above). You may need to stop and start it to make sure that the sides don't build up - just push these down back into the mix with a spatula.
2. Transfer to a large bowl and make balls by squishing the mixture into your hands. Set aside.
3. In a frying pan, add 1tbsp of Coconut Oil and fry the Falafels for a few minutes on each side, until they start to turn slightly golden brown.
4. Serve in a wrap or pitta with your favourite veggies and drizzle over some Tahini. Enjoy!

Storage: Keep your cooked falafels and any uncooked falafel mixture in the fridge for up to 4 days. 

*You can make your own Oat Flour cheaply and easily at home - simply blend 35g of Gluten-Free Rolled Oats in your food processor until it turns into a fine powder - that's Oat Flour! :)

 Raw Spinach Falafels before frying

Do you like Falafels?

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